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Khao Taen Recipe (Thai Crispy Rice Cakes)
These Thai crispy rice cakes (khao taen) are a delightful street food snack, drizzled with caramel sauce—great for kids and full of flavor.
Servings: 20 rice cakes
Calories: 146 kcal
Course:
Dessert , Snacks
Cuisine:
Thai
Ingredients
FOR STICKY RICE
- 17.6 ounces glutinous rice
- 8.5 fluid ounces watermelon juice
- 3 tablespoons brown sugar
- 1/2 teaspoon salt
- 2 tablespoons white sesame seeds
CARAMEL SAUCE
- 7 ounces palm sugar
- 1.8 ounce brown sugar
- 1/4 teaspoon salt
- 2 tablespoons water
Instructions
PREPARE GLUTINOUS RICE
- Wash and soak glutinous rice overnight.
Cup of Yum
EXTRACT WATERMELON JUICE
- Slice your watermelon into chunks that are easy to blend. Toss them in the blender and mix into a juice. Pour the watermelon juice through a sieve cloth into a large bowl, separating the pulp and the watermelon. Keep the watermelon juice, compost the pulp and seeds.
STEAM STICKY RICE
- For detailed instructions, see my how to cook Thai sticky rice recipe.
MIX WITH THE JUICE
- When your sticky rice is still hot and steamy, mix it with the watermelon juice along with brown sugar and salt, and let the grains soak up the flavor over the next 20 minutes.
SHAPE THE CRACKERS
- Grab a round mold, like a mason jar lid, and press the cooled rice mixture into the shape. Then, remove from shape and let dry in the sun for approx 2 days until they’re dry. Repeat this process until you have shaped all your sticky rice. If the rice is too sticky, apply a bit of water to your mold.
DEEP-FRY
- Heat oil for deep-frying until it’s hot enough to turn the sticky rice into golden puffs. Fry, drain, and let cool.
MAKE THE CARAMEL SAUCE
- In a pot over low heat, stir together water, salt, and sugar until they turn into a golden caramel.
DEEP-FRY
- Drizzle your kae taen with the caramel sauce and serve them up.
Notes
- Use the nutrition card in this recipe as a guideline.
- The watermelon adds a sweet flavor, but you can also make this recipe with just the sticky rice, which is easier.
- For frying use an oil with high smoke point and neutral flavor like vegetable oil, sunflower oil, or canola oil.
Nutrition Information
Calories
146kcal
(7%)
Carbohydrates
33g
(11%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.2g
Sodium
110mg
(5%)
Potassium
29mg
(1%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
0.1IU
(0%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20rice cakes
Amount Per Serving
Calories 146
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 110mg | 5% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 0.1IU | 0% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.